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In the quest for healthier dining options, zucchini noodles—affectionately known as zoodles—have emerged as a popular alternative to traditional pasta. This innovative substitution not only caters to the growing demand for gluten-free and low-carb meals but also introduces a fresh twist to classic dishes. With the culinary landscape continuously evolving, zoodles have found their way into modern cuisine, appealing especially to health-conscious eaters who wish to indulge without compromising their dietary goals.

Creamy Pesto Zoodle Bowl

Discover a deliciously healthy twist on traditional pasta with the creamy pesto zoodle bowl! Made with spiralized zucchini, this dish offers a low-calorie, gluten-free alternative that's bursting with flavor. Tossed in a rich basil pesto and creamy sauce, it's not only satisfying but also packed with essential nutrients. Perfect for busy weeknights or impressing guests, this customizable bowl allows for endless variations. Embrace this vibrant meal and enjoy guilt-free indulgence!
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Ingredients
  

4 medium zucchini (spiralized into noodles)

1 cup freshly made or store-bought basil pesto

1/2 cup heavy cream (or coconut cream for a dairy-free option)

1/2 cup cherry tomatoes, halved

1/4 cup pine nuts, toasted

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 cloves garlic, minced

Salt and pepper, to taste

Olive oil, for drizzling

Fresh basil leaves, for garnish

Instructions
 

Prepare the Zoodles: Begin by spiralizing the zucchini using a spiralizer to create zoodles. Set aside.

    Heat the Cream: In a large skillet over medium heat, add the heavy cream. Stir frequently until heated through but not boiling.

      Add Pesto and Flavorings: Stir in the basil pesto and minced garlic to the cream. Continue to cook for another 2-3 minutes, allowing the flavors to meld. If the sauce thickens too much, add a splash of water or vegetable broth to reach your desired consistency.

        Combine Zoodles: Add the spiralized zucchini to the skillet, tossing gently to coat the zoodles in the creamy pesto mixture. Cook for about 3-5 minutes, or until the zoodles are just tender. Avoid overcooking to maintain their crunch.

          Incorporate Tomatoes and Cheese: Add the halved cherry tomatoes and mix gently. Stir in the grated Parmesan cheese (or nutritional yeast) until melted and well combined. Season with salt and pepper to taste.

            Toast Pine Nuts: In a separate dry skillet, toast the pine nuts over low heat until golden and fragrant, about 3-5 minutes. Keep an eye on them as they can burn quickly.

              Serve: Plate the creamy pesto zoodle bowl, drizzling a bit of olive oil on top for extra flavor. Sprinkle with toasted pine nuts and garnish with fresh basil leaves.

                Enjoy: Serve immediately and enjoy your fresh, creamy, and delicious zoodle bowl!

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4